First Services Hospitality

A Tantalizing White Sangria Recipe.

brenda — Fri, 23 Jul 2010 21:52:04 +0000

On a hot summer day this is a wonderful way to cool down or add some flair to your BBQ party.

Ingredients

1 bottle of dry white wine
2 cups of ginger ale
1/4 cup of brandy
2 tbsp. sugar
1 peach
1 orange
1 apple
Ice

Method:

Cut fruit into diced pieces and then mix the white wine, brandy and sugar together in a large picture and chill. After one hour then take out of the refridgerator and add ginger ale, mix well. Pour into glasses with ice and garnish with an orange slice.

Canada’s Seafood Guide

brenda — Mon, 19 Jul 2010 18:34:58 +0000

With summer season now well underway, and many people turning to the BBQ and the bounty of fresh seafood, there are some things to keep in mind with seafood to make sure that you enjoy the seafood choices that you make. Listed below are some best choices, some concerns and things to avoid.

Best Choice

Well managed, abundant and caught or farmed in environmentally sustainable ways.

Wild

Clam: razor hand-dug (Canada Atlantic) soft-shell (US Atlantic)

Cod: Pacific- longline, jig, trap ( Alaska)

Crab: Dungeness ( Canada/US Pacific)

Lobster: Spiny (US)

Shrimp/Prawn: Northern trap ( Canada Atlantic)

Tuna: Albacore troll/pole (Canada/US and the Pacific)

Some Concerns:

There are concerns with abundance, management or impacts on habitat or other marine life.

Cod: Pacific trawl (Canada/US Pacific, Alaska)

Crab: Blue (US Atlantic) King (Alaska)

Salmon: Pacific all species ( Canada Pacific)

Sole: Pacific (Canada US/Pacific)

Avoid:

Seafood that is farmed or wild which come with a combination of critical problems. Habitat damage, lethal impacts on other species, critically low populations or poor management make this seafood ones to avoid.

Wild

Halibut: Atlantic trawl (US Atlantic)

Scallops: Sea dredge (Canada Atlantic)

Tuna: Bluefin (Worldwide)

Swordfish: longline (Canada Atlantic, International except US)

For a full listed of all the seafood items on the Canada’s Seafood Guide go to www.seachoice.org

How to Choose a Great Event Planner?

brenda — Fri, 16 Jul 2010 18:28:48 +0000

Choosing a great event planner starts with first knowing the type of event that you want to produce? Is the event a corporate event or a social event? Both types of events may require different styles of event planners, although some event planners are skilled to do both generally they will specialize in one or the other. Corporate event planners, work mainly with corporate clients to produce meetings, conventions, galas and fundraisers they are for the organization, group or association guests. Social event planners are producing social functions, weddings, non-profit fundraisers and other social events that are mainly public or invited guests events.

Things to remember are who are their clients now and what events have they produced? What was the outcome of the event? A great event planner will share the high-lights and the low-lights, if everything was outstanding all the time then this is probably not the best event planner for you. You want an event planner that has learned from mistakes and how they have put procedures in place to deal with any situations like this that may arise in the future. You want an event planner that can make suggestions on how to make the event better and lead you away from any misguided well intentioned ideas.

Great event planners are willing to give references, and have testimonials on their websites that can be confirmed by the potential client. They act in a professional manner, show-up on time, hold meetings, from the tentative booking, to working through the process, to confirming details ( working with suppliers), keeping the client on budget, keeping the client informed about the budget, answering telephone messages, e-mails in a timely manner, working at the event, being held accountable and conducting a post event analysis. All of these qualities and qualifications are true for both types of event planner- corporate or social.

Event planners should not be your friends or family this can be detrimental to the relationship and having an outside opinion and working through the process of the event is preferred. Study websites, ask colleagues or remember the great event that you attended and ask the person who held the event who was the event planner? Event planner’s charges will range depending on their specialty and what is required by them to do. You can get quotes but remember cheaper is not always better. Experience, knowledge, connections are most valuable for putting on a successful event so choose wisely.

Pesto Roasted Red Potatoes

brenda — Tue, 13 Jul 2010 18:02:54 +0000

2 lbs. miniature red potatoes, washed, dried and each halved

1 Tbsp of olive oil

3 Tbsp of pesto

1 Tbsp of fresh squeezed lemon juice

Salt & Pepper to taste

Method

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Boil potatoes until fork tender but firm so that they do not break apart approximately 8 minutes. Drain well, place in a bowl, add all the remaining ingredients and toss, spread on a baking sheet in a single layer and bake for 35 minutes or less depending on oven and your preference of doneness. This recipe can be served hot or cold and makes approximately 6 servings. I found this recipe in the Thrifty Foods flyer dated March 17, 2010.

BC Labour Relations Code- All Employers Should Know!

brenda — Wed, 07 Jul 2010 23:54:08 +0000

If you are a small business owner and employ a staff then you should make sure that you know about the Labour Relations Codes in your province. Labour Relations codes can be found on the internet on-line manual form that will provide the owner and employee with information about rights, duties and un-fair labour practices. There are many sections and some of the sections that an owner may find useful; certification process, collective bargaining, strikes, lock-outs and picketing, essential services, mediation, dispute resolution assistance and arbitration process. For more information about the Labour Relations code go to http://www.lrb.bc.ca/codeguide/guide.pdf If you find yourself in an employee dispute situation then look upon it as a way to improve on your policies, procedures and practices. Miscommunication between owners and employees will happen from time to time, not all employees feel the need to go to the Employment Standards Branch to file a complaint. Fair owners and employees should be able to work out any miscommunication prior to getting to this form of settlement.

Mouth-Watering Blueberry Pancakes Recipe!

brenda — Fri, 02 Jul 2010 18:20:08 +0000

This is a recipe that I have made over and over again! It is always a big hit and it is works really well for a family breakfast, brunch or catering. With blueberries coming into season now you can either go to your local farmer’s market or how about a trip out to pick your own blueberries at some local farmers. If you can not get out to either of these two options then a trip to your favourite supermarket and look for the local organic blueberries on sale.

Blueberry Pancakes:

1 1/3cups of all-purpose flour

3 tsp of baking powder

1/2 tsp of salt

1/3 cup of sugar

1 egg

1 cup of milk

3 tbsp melted butter or vegetable oil

1/4 tsp of vanilla

1 cup floured fresh blueberries

Method:

Stir all dry ingredients together in a separate bowl. Beat the egg in a separate bowl and add the milk. Make a well in the center of the dry ingredients, and slowly add the egg and milk mixture while incorporating into the dry ingredients. Add melted butter and vanilla and mix just until ingredients are just mixed and the batter has a lumpy appearance. Use a measuring cup and measure 1/4 cups of pancake mixture and drop onto a hot griddle or pan with a flat surface. Sprinkle the blueberries on top of each pancake, cook the pancake bottom side until golden brown the top will create little bursting bubbles and then flip, cook through about 1-2 minutes. If your pancake griddle or pan is too hot adjust the temperature as you do not want to burn them. This recipe will make approximately 10-12 pancakes so you may need to increase the amounts depending on how many you are cooking for. Top with your favourite syrup, butter and powdered sugar. This recipe comes from one of my favourite cook books called “A Guide To Good Cooking” Five Roses Enriched Flour, must be 20 years old and if you seen my copy of this book you would know that it is well used and well loved!

Cupcakes make the perfect Wedding Cake!

brenda — Tue, 29 Jun 2010 17:45:55 +0000

Are you getting married and want something a little different than a traditional wedding cake? How about stacked cupcakes? Cupcakes can make a wonderful and delicious addition to your wedding. Why not have a whole range of flavors: Simple vanilla/yellow/white cake, but frosted with Nutella , Strawberry cupcakes with cream cheese, Black Forest, Oreo cupcakes, Mocha Caramel, Black Sesame cupcakes, Ginger cupcakes with lime icing or Lemon cupcakes with lemon icing and filled with blackberry buttercream. These cupcakes will make a statement with your guests and they will have fun figuring out the varieties. Perhaps you want to package one or two of the varieties for guests to take home, I would recommend the Black Sesame or the Vanilla with a flavored powdered sugar dusting- you do not want to pack up anything that will require refrigeration. Remember to keep the cupcake stack refrigerated and bring it out just before serving. This will ensure that the cupcakes are kept cold and are considered food safe for your guests to consume.

Black Sesame Cupcakes with Matcha- Cream Cheese Frosting.

1 1/2 sticks (170 g) salted butter
1 1/2 cups (340 g) sugar
3 tablespoons black sesame paste
1/4 cup (35 g) black sesame seeds
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups (310 g) flour, sifted
1 1/4 cups milk

Preheat the oven to 375 degrees F (190 degrees C). Toast the sesame seeds in a dry pan over medium heat, stirring or tossing them constantly, until they are fragrant, about two minutes. Crush the seeds with a spice grinder so that they are small like the consitancy of sand. Cream the butter and sugar in a large bowl. Add the sesame paste and seeds, eggs and vanilla and beat until combined. Gradually beat in the dry ingredients, then the milk, and beat for a couple minutes.

Fill cupcake tin and bake for 16-18 minutes, or until a skewer inserted in the center comes out clean. Cool completely before frosting.

Matcha-Cream Cheese Frosting

Makes enough for about 24 cupcakes

1 8-oz (200 g) package cream cheese, softened
1/2 stick (55 g) butter, softened
2 tablespoons whipping cream
1 cup (125 g) sifted confectioners’ sugar
2 teaspoons matcha

Beat together the cream cheese, butter and whipping cream until creamy. Add the sugar and matcha and beat until glossy and smooth. This recipe is from Anjali-Delicious Coma out of Los Angeles.

How to create a cash out sheet.

brenda — Sat, 26 Jun 2010 18:38:03 +0000

Cash out sheets are very important to staff and management and are a necessary part for anyone that must do a cash out at the end of their shift. I have seen where there is not a proper record and reconciling the cash plus the amount of time spent by the employee trying to reconcile the information can be time consuming. A good cash out helps keep records straight eliminates lengthy time spent on reconciliation and helps the manager reconcile cash outs quickly. Make sure to have the employee bundle the money in correct denominations and roll the coin, there is nothing that makes a manager unhappy then getting coin that is not rolled and loose in a cash out bag. Please supply cash out bags they can be as simple as cloth pencil cases with zippers, this cuts down on the amount of paper and are more sturdy. You must remember to put the name on the sheet, the date, the location and the hours that the person worked. Please make sure to provide the employee with a calculator this will cut down on the mistakes made from trying to reconcile all the information by hand. Then make a list from the types of bills, coins, Visa, MasterCard, debits, floats, register readings, coupons or discounts given and finally the deposits. The Visa, Mastercard, Interact, Coupons should all be seperated and bundled- having a seperate sheet may be necessary for this information. Employees now can take a reading from Interact machines with their personal clerk issued number and print off a list of transactions. This will then help the employee check this information against the information that they are depositing. It will help the employee find out if they are missing any of this information and then track down what may have happened. Most times they can reprint a missed credit card payment slip or interact information. This information then should go with the deposit this will lead to less confusion, reduce labour cost and make both the manager and employee happier.

Beer and Food Pairing!

brenda — Mon, 21 Jun 2010 18:27:14 +0000

There has been so much focus on wine and food pairings that I thought beer should get it just rewards. I am sure that there are so many different opinions that I thought a few simple rules here may be what is required to make your food and beer pairing experience magical. There are two different styles of beer ale and lager. The difference is the type of yeast used in the fermentation process. Lagers ferment from the bottom giving them a crisp and more delicate flavour profile. Ales ferment from the top which gives them a more hoppy, fruity and bitter taste. When deciding how cold your beer should be served here is the recommended temperature, lagers: 7-10 degrees Celsius. Ales 11-12 degrees Celsius and porters and stouts 13 degrees Celsius. Make sure that you get yourself a good thermometer for your beer fridge this will help you to regulate the temperature and serve the beer at the correct temperature to get the full satisfaction out of the product and provide you with the ultimate experience. If you follow the below recommendations then it is hard to go wrong.

Lagers pair nicely with anything spicy from Asian dishes to curries
Rich Hoppy Ales pair red meats(roast beef, steak)
Light & Sweeter pair with a hamburger ( cooked to medium rare), deep fried foods.
Premium Ales with more fruit pair with mature cheddars, stronger sharper flavours tend to go with this ale.
Porters and Stouts pair with hearty meat stews and shellfish.

CRAVE vancouver Q&A with Brenda Phillips of First Services Hospitality

brenda — Thu, 17 Jun 2010 17:37:37 +0000

June 11, 2010 by Karina

to read the whole article please go to http://thecravecompany.com/vancouver/2010/06/11/qa-with-brenda-phillips-of-first-services-hospitality/